Lourdes Villalobos

The Climb

Since 2015, the kitchen at Chinchín Puerto has been led by Lourdes Villalobos with a steady hand and a fixed point of view. The work reads as patient rather than theatrical, with attention given to what each ingredient brings and to how far it needs to be pushed. That kind of control builds a cooking style that is precise in intent and consistent in execution.

Today

Ownership and the head chef role place both direction and delivery with Lourdes Villalobos at Chinchín Puerto. That combination is reflected in the dining room as much as in the kitchen, where the aim is a setting that is comfortable, good-looking, and aesthetic. The result is a restaurant shaped by practical standards, with order and atmosphere working alongside the food.

Signature

Ensaladilla rusa is among Lourdes Villalobos’s signature dishes, and it suits a kitchen that values texture, balance, and control. In her hands, the dish functions as a clear marker of identity within the restaurant’s wider seafood-led direction. It reinforces a style that is grounded, legible, and specific to Chinchín Puerto.

In Their Words “For us, the most important thing is that it be comfortable, that it look good, and that it be aesthetic.” “Chin Chin was born from the idea that we want to defend the product of the sea.”

Recognition

Primer premio, Campeonato de España de Ensaladilla Rusa and Premio José Luis Barrionuevo al mejor restaurante de la Academia de Gastronomía de Málaga (2019) point to the standing Lourdes Villalobos has built through Chinchín Puerto. The recognition tracks with the same priorities that define the restaurant: consistency, care, and a firm commitment to the sea's product.